Aubergine-Spinach Curry - Indian recipes

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Aubergine-Spinach Curry

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Yield:

Ingredients:


1/4 cup	Oil
1 tsp	Black mustard seeds
12	Garlic cloves, minced
1.0 kg	Spinach, rinsed, dried, and finely chopped
1 med	Aubergine cut into 1/2" cubes
1 piece	ginger root (1-inch) peeled and grated
1/4 tsp	Jalapeno chiles, minced
1/4 tsp	Tumeric powder
1/4 tsp	Paprika
1/2 tsp	Ground coriander
1/2 tsp	Ground cumin
2 med	Tomatoes, finely chopped
	Salt
	Cilantro sprigs, for garnish

Method:

Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add the garlic and saute until tender.

Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching. When the spinach wilts, add the aubergine, ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin. Saute to blend the flavors. Cover, and cook over medium-low heat for 15 minutes.

Add the tomatoes and season to taste with salt. Cook, uncovered, 5 minutes longer. Garnish with cilantro.

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